+
0 (0)

Drinks

Mock Green Goddess

Mock Green Goddess
Amy Scattergood / Los Angeles Times

If you don't drink, either for the night or for good, hanging out at bars can be depressing — or just very boring. At least that's how it used to be, when we were condemned to a world of soda ... Read more

Total time: 5 minutes | Serves 1
  • 2 ounces green tea
  • 3/4 ounce arugula simple syrup
  • 1 ounce lemon juice
  • 1/2 ounce cucumber juice
  • Jalapeño juice, to taste
  • 3 folded cucumber slices, for garnish
  • 1 large mint sprig, for garnish

Step 1In a cocktail shaker, combine the tea, simple syrup, lemon, cucumber and jalapeño juices. Shake and strain over ice into a Tom Collins glass. Garnish with the cucumber slices and mint.

Note: Adapted from a recipe by Christiaan Rollich, head barman, AOC and Lucques. To make the simple syrup, place one healthy bunch of wild arugula with 4 cups of simple syrup in a blender, then strain through a chinois.

HAVE YOU TRIED


Spring vegetable salad with l'Arpege's aigre-doux
Spring vegetable salad with l'Arpege's aigre-doux

Basic scones
Basic scones

Grilled lobster with shallot butter and cucumber `noodles'
Grilled lobster with shallot butter and cucumber `no...

Spicy cucumber gazpacho
Spicy cucumber gazpacho

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

The scorpion bowl
Bah! Humbug!
Pom-Secco
Avocado Shake